Vegan Almond Rice Pilaf Recipe

About this recipe

A hearty and flavorful vegan mushroom almond pilaf, perfect for a satisfying dinner. This dish combines sautéed mushrooms, herbs, and rice for a wholesome meal solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 50G Pepper Black Ground BWFO
• 500G Vitalite Dairy Free Spread
• 500G White Pearl Italian Pudding Rice 500g
• 60G Slivered Almonds, 60G
• 250Ml Ktc Coconut Oil 250ml
• 100G Heera Black Pepper Whole 100g

Instructions

1. 1. Heat 2 tablespoons of vegan margarine in a large skillet over medium heat.
2. 2. Add 2 cups of sliced mushrooms, 1/2 cup of finely chopped onion, and 2 minced garlic cloves to the skillet. Sauté for about 5 minutes, stirring frequently, until the vegetables are softened.
3. 3. Stir in 2 tablespoons of chopped parsley, 1 teaspoon of, and 1/8 teaspoon of black pepper. Mix well to combine the flavors.
4. 4. Add 2/3 cup of uncooked rice and 1 1/3 cups of water to the skillet. Bring the mixture to a boil over high heat.
5. 5. Reduce the heat to low, cover the skillet, and let it simmer for about 25 minutes, or until the liquid is absorbed and the rice is tender.
6. 6. Stir in 1/3 cup of slivered almonds and mix well. Allow the pilaf to rest for a few minutes before serving.
7. 7. Serve warm as a standalone dish or pair it with your favorite vegan sides.